"Rendang Lemper"

Ingredients

14000 g glutinous rice
11200 g rendang
12600 ml coconut milk
28 tsp salt
70 pandan leaves

Method

Soak 14000 g glutinous rice in at least double the water for 2-4 hours
Drain and steam for 20-25 minutes until parboiled, stir halfway
Meanwhile heat 12600 ml coconut milk, 28 tsp salt, and 70 pandan leaves but do not boil
Mix steamed rice and coconut mixture
Steam again for 20-30 minutes until cooked & sticky
Add some water / coconut milk to rendang if it's too dry
On cling film add 1.5cm of sticky rice
Add a spoonful of rendang
Roll into cylinder
Freeze and reheat in the microwave